|2 servings||calories per servings 478||protein serving 13 g||carbs per serving 73 g||total fat per serving 15 g|
We think puttanesca is one of the most underrated pasta dishes. It’s simple, yet boasts layers of flavor. The marinated olives add a salty pungency to the slightly spicy red pepper and tomato sauce. The sauce clings to al dente orecchiette pasta, making every bite intensely flavorful. A dish that makes a perfect warmup on chilly nights.
This Seasonal Menu will be available through early April.
|Nutrition Facts||/ Per Serving|
|Total Fat||15 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||7 g|
|Total Carbohydrates||73 g|
|Dietary Fiber||5 g|
Fill a large saucepan with about 6 cups water, stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
While you are waiting for the water to boil, prepare your mise en place: Peel, halve, and roughly chop shallot. Peel and mince garlic. Roughly chop olives. Pick and roughly chop basil leaves. Pick and roughly chop parsley leaves.
When pasta cooking water is boiling rapidly, add orecchiette and stir to prevent sticking to itself or the pot. Cook the pasta until tender but not mushy, 7-8 minutes. Pull out and reserve 1/4 cup pasta cooking water. Drain pasta in colander but do not rinse.
While pasta is cooking, place a saucepot over medium-low heat. Add olive oil, crushed red pepper (if you don’t like too much spiciness, use 1/8 teaspoon or less), shallot and garlic. Cook 4-5 minutes while stirring continuously; take care not to brown or burn the garlic.
Add the tomatoes, olives, sugar and a pinch each of salt and pepper. Increase heat to high and bring sauce to a simmer, then reduce heat to medium-low and cook 10-12 minutes.
When the sauce is cooked, taste it and adjust the seasoning with salt and pepper. It should taste sharp and pleasantly salty. Add the drained pasta and the reserved pasta cooking water. Cook 2-3 minutes, and remove from heat.
Divide the pasta between 2 plates. Top with the pecorino Romano, basil and parsley. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...